Summary

Ingredients

• 0.25 ¼ pineapple, fresh
• 1 onion (s)
• 80 g peperoncini, reen
• 100 g onion (s) (pearl)
• 200 g tofu, natural
• 120 ml rapeseed oil
• 120 ml vegetable stock
• 280 ml coconut milk
• 2 tablespoon curry paste, green
• 1 tablespoon, leveled ginger powder, freshly grated
• 1 teaspoon sea salt
• 1 tablespoon tomato paste
• 0.5 teaspoon ½ curry powder
• 0.5 teaspoon ½ paprika powder, mild
• 0.5 teaspoon ½ coriander powder
• 0.5 teaspoon ½ ground cumin
• 0.5 teaspoon ½ cinnamon powder
• 30 g chips (coconut), toasted

Print Recipe Pin Recipe

Instructions

1. Remove the stalk and skin from the pineapple, cut the pulp into 1 - 1 1/2 cm cubes. Peel the onion and pearl onions. Wash the peperoncini, cut in half lengthways and core. Cut the onions and peperoncini into small cubes. Cut the tofu into cubes the same size as the pineapple pieces.
2. Heat 8 tablespoons of rapeseed oil in a frying pan, fry the onions, peperoncini, pineapple and pearl onions lightly. Briefly fry the tofu in a separate frying pan with the rest of the rapeseed oil. Then add to the vegetable and pineapple mixture.
3. Make a sauce in a wok with 120 ml of vegetable stock, coconut milk and the remaining ingredients (curry paste bis and cinnamon powder). Bring to the boil and then simmer gently for approx. 2 minutes. Add the pineapple-tofu mixture and cook everything for 5 minutes.
4. Serve with basmati rice and garnish with toasted coconut chips.